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Do you think it would work to make this in a muffin pan, so it is ready to grab and go?
Do you cover it with foil while baking?
Hi, Sara! Nope, no need to cover with foil.
This was great! I followed the recipe and will change up the veggies some next time.
I love this casserole, it tastes amazing and comes out perfect each time. I make it on Sunday and eat it for breakfast the rest of the workweek.
I absolutely love this recipe! I didn’t have cherry tomatoes so I used 2 cups fresh diced tomatoes. I also didn’t have scallions so I used a half of a small to medium white onion. Like others, I had to cook much longer, closer to 70 minutes. I cooked until it was no longer jiggly in the middle. Very tasty! My boyfriend loved it so much, he ate it for dinner last night. Thanks for sharing this great recipe.
Absolutely delicious! Substituted shredded cheddar for feta as that was all I had. Used a large Corning Ware baking dish which was perfect. Baked 45 – 50 min at 360 , and it was perfect in my oven. Cut squares like a charm. Great leftovers. Served w homemade waffles and bacon. Super brunch!
Can you make this without the sour cream and milk? Would it change the baking time? Thanks!
Hi, Jennifer! I don’t know that I would omit the dairy from this recipe just because it has so much. We have a recipe for a Frittata with Potatoes, Red Peppers, and Spinach that might work better for you. It only has a 1/4 cup of milk in it. You can try omitting the milk or replacing it with an 1/8 cup chicken stock.
Tasty, creamy. Also great when replacing parsley with cilantro.
Use larger than an 8 x 8 pan. Baked this 90 minutes and although the bottom was brown, the eggs were not done on the top. A larger pan would bake more evenly. In the 8 x 8 pan, the watery eggs puffed up 2” above the edge of the pan.
I made this for Christmas brunch. Beautifully festive and very tasty. I put three casseroles together, except for the tomatoes, the night before. Even though I set them out for a little while before baking, they still took a long time to cook all the way through- almost 90 mins. More than I think the refrigeration would account for, so maybe the spinach added too much moisture or something. I had to tent them with foil to keep them from over browning. But since I had a soup starter, everything worked out and they were a great hit. Still 5 stars since my issues were likely operator error, not recipe related!
Do you think you could assemble it a day ahead of time and refrigerate, then bake the next day? Or maybe make all the veggies a day ahead and then add the eggs in the morning? Need to serve a crowd and it sounds delicious!!
Hi, Liz! I’d either cook the veggies ahead of time, then assemble with eggs and bake the next day, OR I’d do all the baking ahead of time and just reheat it in the morning. Hope that helps! Enjoy!
Hello! I’m cooking for a large number of people. Would this recipe work doubled in a 4 quart aluminum pan?
It will probably would work, but you’ll likely need to extend the baking time, especially if the egg mixture is a few inches deep. Surface area is important here! Good luck.
Have you ever done this recipe in a mini muffin pan? Thinking of a work social that this would be perfect for.
Sounds like a great idea Kelley!
We just finished eating this wonderful frittata! Every family member said it was delicious and said this recipe is a keeper!!! The seasoning is perfect just as the instructions read. I wouldn’t change a thing! Thank you for sharing!
Excellent-delicious, easy to make and looks beautiful.
I’m lactose intolerant can I omit the milk?
Hi, Adele! Emma here, managing editor for Simply Recipes. You’d need to eliminate the milk, the sour cream, and the feta in this recipe (all of which contain dairy). This would alter the recipe fairly significantly beyond the original, but this said, I’ve made plenty of frittatas without any dairy, so I think you’d be just fine. The frittata will be less fluffy and rich (more like a thick omelette), but still tasty! Let us know how it goes!
I just made this today…easy to make and delicious. I added half a bag of cooked hash browns since I had them on hand. I will definitely make this again.
Looks delicious! Hoping to make it for a brunch immediately following an hour-long church service. Do you think I could make this beforehand, refrigerate for an hour, then throw it into the oven as guests come? Thanks in advance!
Hi, Maggie! Emma here, managing editor for Simply Recipes. Yes, I think this would work just fine! I’d wait to scatter the tomatoes over the top until just before you put the frittata in the oven (otherwise they will probably sink). You may also need to extend the cooking time by 5 to 10 minutes since the ingredients will all be cold from the fridge. I’d start checking it at the normal time, but know that it might take a little longer. Enjoy!
Thank you so much for the response, Emma!! I think this will be a hit!
Is there a good sub for spinach? Trying to avoid oxalates.
Would regular yogurt work in place of sour cream?
Also, can I use another cheese besides feta?
This frittata makes a great appetizer. Make in advance and reheat in warmer or lòw oven. Cut into small fork friendly squares. Pretty and tasty. Recipe works fine as is.
When you assemble the frittata you say:”Transfer the tomato and spinach filling into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out, and sprinkle with the parsley.” Is there a second bunch of …
Hi, Rick! Yup, that’s a typo. Thanks for catching. Fixed now!